Beurre blanc is a classic French sauce made primarily from butter, white wine, and shallots. It is known for its rich, creamy texture and tangy flavor, which comes from the reduction of the wine and shallots before incorporating the butter. This sauce is often served with fish, seafood, or vegetables, enhancing their natural flavors. To prepare beurre blanc, the shallots are finely chopped and cooked in white wine until reduced. Cold butter is then whisked in gradually, creating an emulsion. The sauce is typically served warm and should be used immediately, as it can separate if reheated.